This recipe is a cross between pumpkin pie and cake. It’s moist and so delicious. You can also top it with whipped cream or vanilla ice cream. You can’t go wrong with this one.
Pumpkin pie haters are all among us. I personally love anything with pumpkin, so I am a huge pumpkin pie fan, but there are some people out there, that just don’t love it. That’s totally fine and understandable.
This Pumpkin Pie Cake is perfect for those pumpkin pie haters, because it tastes like cake. It has a little bit of a pumpkin pie bottoms, but the crunch of the pecans, and the sweet taste of the cake totally distracts.
Recipe Ingredient Notes
- Pumpkin Puree
- Evaporated Milk
- Sugar
- Eggs
- Cinnamon
- Salt
- Pumpkin Pie Spice
- Yellow Cake Mix
- Butter
- Pecans
- Whipped Topping
- Caramel Topping
Equipment Needed
For this cake recipe, you only need a few simple kitchen tools. We recommend using the following equipment:
How to Make Pumpkin Pie Cake
- Preheat oven to 350℉.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9×13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
Recipe Tips
This recipe was a little foreign to me. I had always had it made for me, but I never made it myself until recently. I was shocked when the center was so jiggly as it was cooking, but I can assure you, it sets up.
This recipe is pretty easy, and you’ll be surprised how simple it is to make; especially when you bring it out of the oven and it looks like a beautiful masterpiece. Here are some tips for making it, so you know you are making it correctly.
- This recipe is best, when made in a 9×13 inch pan. Don’t try to fit it in a smaller or larger pan, it will overflow, or be extremely thin, and all the flavor won’t be there. We definitely recommend keeping it to a 9×13 inch pan.
- You will want to be sure to spray your pan with non-stick cooking spray. I recommend using either a butter-based spray, or olive oil spray.
- As you sprinkle the cake mix over the liquid, it shouldn’t seep down into the pumpkin pie. They should stay separate. If it is, you are probably being too rough with it. Just lightly sprinkle the cake mix.
- It may look a little bit strange at first. I promise you, once you pour the butter on, and allow it to cook in the oven for a little while, you are going to be surprised how well it turns out after baking.
- Be sure you are evenly distributing the butter. This is kind of tricky because it’s hard to spread it out, especially when it’s on uneven cake areas.
- Again, once it cooks, the butter will continue to seep and spread, and it won’t be so dry.
- Place in the oven and bake for 55 minutes. If your center is still a little jiggly when you remove it from the oven, that’s okay. Once you refrigerate it, it will stiffen up. It’s just like baking a pumpkin pie.
Storage Suggestions
When the cake is done, cover the pan with its top or slice the cake and store it in an airtight container on the counter at room temperature for up to 4-5 days for the best flavor.
Enjoy More Delicious Pumpkin Cakes and Cupcakes
We absolutely love pumpkin recipes, especially in the fall and winter. Check out our comprehensive collection of pumpkin recipes here.
- Caramel Pumpkin Poke Cake
- Caramel Toffee Pumpkin Cake
- Mini Pumpkin Poppers
- Oreo Pumpkin Delight
- Pumpkin Coffee Cake with Brown Sugar Glaze
- Pumpkin Cupcakes with Cream Cheese Frosting
- Pumpkin Dump Cake
- Pumpkin Honey Bun Cake
- Pumpkin Layered Magic Cake
- Pumpkin Pie Cupcakes
- Pumpkin Roll
- Pumpkin Sheet Cake
Pumpkin Pie Cake Recipe
Ingredients
- 1 16 ounce can pumpkin puree
- 1 12 ounce can evaporated milk
- 1 ½ cups sugar
- 3 eggs
- 1 teaspoon cinnamon
- ½ teaspoon salt
- 1 teaspoon pumpkin pie spice
- 1 15.25 ounce box yellow cake mix
- 1 cup butter
- 1 cup chopped pecans
- whipped topping, optional garnish
- caramel topping, optional garnish
Instructions
- Preheat oven to 350℉.
- Mix together the pumpkin, evaporated milk, sugar, eggs, salt, cinnamon and pumpkin pie spice in a bowl.
- Pour into a greased 9×13-inch pan.
- Sprinkle the dry cake mix over the entire pumpkin mixture in the pan.
- Spoon melted butter over the dry cake mix.
- Sprinkle chopped nuts over all.
- Bake for 55 minutes.
- Serve warm or cold.
Notes
- This recipe is best, when made in a 9×13 inch pan. Don’t try to fit it in a smaller or larger pan, it will overflow, or be extremely thin, and all the flavor won’t be there. We definitely recommend keeping it to a 9×13 inch pan.
- You will want to be sure to spray your pan with non-stick cooking spray. I recommend using either a butter-based spray, or olive oil spray.
- As you sprinkle the cake mix over the liquid, it shouldn’t seep down into the pumpkin pie. They should stay separate. If it is, you are probably being too rough with it. Just lightly sprinkle the cake mix.
Nutrition
Did You Make This Recipe?We’d love to hear your thoughts! Leave a review or a question in the comment section below the post.
Questions & Reviews